Chickpea, Butternut and Coconut Soup

Name: Chickpea, Butternut and Coconut Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 2-3
Ingredients: large pinch of chilli flakes; 1 tsp ground coriander; 1 × 400 ml tin of coconut milk; ½ small butternut squash, peeled and chopped into 2cm cubes; 1 × 400 g tin of chickpeas, drained and rinsed; 150 ml vegetable stock; small handful of fresh coriander leaves, to serve; 1 lime, cut into wedges; 1 tbsp dried curry leaves (or 1 tsp mild curry powder); 1 tbsp dried curry leaves (or 1 tsp mild curry powder); 1 tsp ground turmeric; 1 tsp ground cumin; 1 tbsp olive oil; 2 shallots or 1 small onion, diced; 1 thumb-sized piece of fresh root ginger, peeled and grated; 2 cloves garlic, crushed; 2 shallots or 1 small onion, diced

Preparation info

Serves
2-3

Difficulty
Easy
Ready in
1 hr

Appears in

The Organised Cook

By Amelia Freer

Published 2022

About

This comforting soup is so easy to make that it’s well worth doubling up portions to freeze for a rushed day. It makes the sort of bowl where you feel nurtured with each spoonful. The herbs and spices bring a depth of flavour to the gentle butternut, coconut and chickpeas, while a squeeze of lime and scattering of coriander lifts the flavours. You can blend it, but I love it chunky. A dollop of natural or dairy-free yoghurt also goes nicely.

Ingredients

Vegan
Soup
Gluten-free

Ingredients

Method